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Friday, November 19, 2010

Pumpkin Spice Cake Recipe

Pumpkin Spice Cake by Rita Mars
Ingredients:  1 Duncan Hines Spice Cake Mix ~ 4 eggs ~ 1 cup sour cream ~ 1/2 cup sugar ~ 3/4 cup vegetable oil ~ 1 tsp vanilla extract ~ 1 regular size can mashed pumpkin ~ 1/2 cup chopped pecans toasted in about 1 T butter ~ Caramel ice cream topping.

Preheat oven to 350 degrees. Grease and flour tube or bundt cake pan.  In a large mixing bowl, place all ingredients except the pecans and caramel, beginning with eggs, oil, sour cream, sugar, vanilla and pumpkin, ending with cake mix on top.  Mix on low speed just until dry ingredients are mixed but don't over-mix.  Pour batter into prepared cake pan, place on a cookie sheet on the middle rack of preheated oven.  Bake around 50 minutes to an hour or just until done.  Remove from oven and let cool for about half an hour.  Place chopped pecans in small nonstick skillet with butter and just barely toast.  Turn upside down on serving plate.  Let cool until cake is barely warm to the touch.  Drizzle a little caramel over top of cake, sprinkle the toasted pecans on top of caramel and press slightly so they stick, then drizzle more caramel over the pecans, just so it runs down the side of the cake a little, this makes it pretty. 

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